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Pumpkin Chocolate Chip Cookies - Perfect Fall Cookies

These chocolate chip cookies are perfect if you prefer soft chocolate chip cookies enhanced with the flavors of pumpkin and spice.

They are much more like a little cake than a typical chocolate chip cookie and the pumpkin flavor in these cookies is subtle, not overpowering.

Chock full of chips and mildly spiced, they are truly a pumpkin lovers delight!

If you love pumpkin season, why not make a batch of Pumpkin Chocolate Chip Cookies for your next gathering and watch how fast they get gobbled up?

These special pumpkin cookies will keep well too; although in our experience this is rarely a concern.

This chocolate chip cookies recipe is another fun one to make with the kids or grandkids since its a simple drop cookie. They will have fun mixing the dough and licking the spoon used to stir the optional penuche frosting.

You are instructed to drop the cookie dough by rounded teaspoons onto your cookie sheets. This task has become so much easier for me since I began using a Cookie Scoop.

Pumpkin Chocolate Chip Cookies Recipe

  • 2 cups flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin puree
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup chopped nuts (optional)
  1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.
  2. In a medium bowl whisk together the flour, pumpkin pie spice,baking soda, baking powder, and salt; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl.
  4. Add the egg, vanilla, and pumpkin, beating until smooth.
  5. Scrape down the bowl again to make sure everything is well combined.
  6. Stir in the flour mixture just until incorporated.
  7. Stir in the chocolate chips.
  8. Drop by heaping teaspoons (or small cookie scoops) onto lined cookie sheets, leaving about 2 inches between cookies.
  9. Bake for about 10 to 15 minutes or just until puffy and set and no longer the least bit moist.
  10. Cool on baking sheets for a couple of minutes then transfer cookies to wire racks to cool completely.

This recipe yields about 3 1/2 dozen Pumpkin Chocolate Chip Cookies.

Pumpkin and Chocolate Chip Cookies Recipe Variations:

  • Substitute butterscotch chips for semisweet chocolate chips
  • Substitute 1 cup raisins or dried cranberries and 1 cup of chopped nuts for the 2 cups of chocolate chips

Penuche Frosting Recipe
For Pumpkin Chocolate Chip Cookies

If you want to make your pumpkin chocolate chip cookies extra special, ice them with this luscious frosting.

  • 3 tablespoons butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioner's sugar
  1. In a small saucepan over medium heat combine the butter and sugar.
  2. Bring mixture to a boil and stir for 1 minute or until slightly thickened.
  3. Cool slightly.
  4. Add milk and beat with a wooden spoon until smooth.
  5. Stir in the confectioner's sugar until you achieve a nice consistency for spreading on the cookies.
  6. Spread on cooled cookies.

Recipe Sources:

The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery

Old Fashioned Country Cookies (Gooseberry Patch)

Favorite Brand Name Cookie Collection

Chocolatey Pumpkin Cookies

Chocolatey Pumpkin Cookies

Chocolatey Pumpkin Cookies Recipe

  • 1 cup sugar
  • 1 cup shortening
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350F degrees.
  2. In a medium bowl, beat sugar and shortening with electric mixer on medium speed until creamy.
  3. Add pumpkin, egg and vanilla, beating until blended. Set aside.
  4. In a small bowl, combine baking soda, salt and cinnamon.
  5. Gradually add to shortening mixture, beating well.
  6. Fold in chocolate chips.
  7. Drop by tablespoonfuls onto ungreased cookie sheets, leaving about 2 inches between cookies.
  8. Bake for 15 to 20 minutes or until bottoms of cookies are golden.
  9. Place cookies on wire racks to cool completely.
  10. Drizzle with Brown Sugar Glaze.

Brown Sugar Glaze:

  • 1/2 cup brown sugar, packed
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1 1/2 cups powdered sugar
  1. In a small saucepan, combine brown sugar, butter and milk.
  2. Bring mixture to a boil over medium heat and boil for 2 minutes.
  3. Remove from heat.
  4. Add powdered sugar.
  5. With an electric mixer, beat on medium speed until mixture is smooth.

This recipe makes about 2 dozen Chocolatey Pumpkin Cookies.

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Helpful Cookie Baking Supplies:

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